What is pate de fois and how do I get some?
Pate (pah-tay) (I'm missing the accent mark over the 'e') is usually chicken livers, seasoned and herbed. Fois de Gras is duck or goose livers, seasoned and herbed. Southern France makes some of the best fois de gras in the world. Pate is the poorer man's fois de gras. I used to make my own pate or fois de gras for parties, or for when I wished to get my iron levels up (with some dry toast, first thing in the morning).
Try a search engine for either and your location. It used to be that many butcher shops carried pate as a specialty and I know it can still be purchased in most "special" deli sections of fancier big supermarkets.
Chicago has issued a "ban" on fois de gras -- "cruelty" to geese, yeknew. But the Chefs of Chicago are fighting back with a fury against the ban. How dare the Aldermen of Chicago dictate whom may eat what! I stand with the Chefs!
There is also a a man in Sebastopol, California who treats his geese very well and markets a fantastic fois de gras.